Skillet Spinach Artichoke Dip Pull Apart

A little while back I got this idea to make a skillet full of dip on the inside and rolls on the outside that you could pull apart and dip right into the hot dip. Apparently this isn’t a new idea, but I wanted to try it out and share it with you anyway – and it turned out so good!

You’ll let the rolls rise up in the skillet with a bowl in the middle to leave room for the dip. Then scoop in your favorite cheesy spinach dip (or spinach and artichoke dip) and bake it all up together. I used a cast iron skillet so it took a lot longer than I expected for the rolls to bake all the way through, because it takes longer for the pan to heat up, but the end result was a perfectly crispy on the bottom soft in the middle roll, which was SO GOOD for ripping apart and dipping into the cheesy dip.

If you have another skillet that is oven safe and not cast iron your baking time might be a little shorter, just check the rolls occasionally – pull one out if you need and check the middle to make sure where its touching the dip is cooked and not doughy. This was about 45 minutes for me (even though the rolls suggest cooking for only about 20 minutes).

I made this recipe super easy by using my favorite frozen rolls, and a refrigerated dip from the store too. You’re welcome to make it your own with a homemade spinach dip or homemade dough too.

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